this recipe i found was intended to be sturdy,moist and easy to work with when carved/manipulated yet the perfect crumb...i wanted to try it out because i intended on filling with fresh strawberries,i didnt want the juices to make it too soggy..i had extra and made cupcakes and liked them.didnt think they were too dense..could it be because they are smaller?...sigh...idk...still trying to find the perfect scratch recipes..any advice would be much appreciated.thank you
Was it perhaps a bit underbaked? The strawberries might have made it seem more dense if the cake did absorb a lot of liquid. Also, yogurt makes a more dense cake. Also, the more full of batter a cake pan is, the less room it has to rise, resulting in a more dense crumb.
Eggs are truly a mystery, though. Last weekend I accidentally put in half the amount of eggs and the cake baked just fine. Moist and fluffy. I expected that it would just fall apart without enough binding agent, but that aspect of the cake was only slightly noticeable.